The reason I made such a big batch of these Buffalo Ranch pretzel bites isn’t because I needed a huge amount for a family get-together. Sure, I needed some, but not a ton. Nope, I made a big batch because I wanted more for myself. Sorry, but it’s true. I was being selfish, but for a good reason. I love them. Crunchy, and a bit buttery, they taste a bit like spicy Buffalo wings dipped in Ranch dressing.
You don’t have to use pretzels to make these Buffalo Ranch pretzel bites. If you prefer, any cracker will do, specially oyster crackers or saltines. Just don’t substitute something that is strongly flavored and might not go well with the Buffalo Ranch seasoning. That would make for a bowl of sadness.
Also check out my balsamic, pizza,and spicy garlic ranch pretzel bites! They are all out of this world good too!
Buffalo Ranch Pretzel Bites
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 1 pound
Preheat your oven to 200 F.
Place pretzel bites in large bowl.
In a small bowl whisk together the oil and seasoning.
Pour the oil mixture over the pretzels and toss to coat well.
Pour pretzels bites out onto a large baking pan and spread out evenly.
Bake for 1 hour, tossing every 20 minutes.
Let cool slightly before serving.
Oh, all those years spent eating (and enjoying!) onion rings made from white or sweet onions. Not wasted years, but years of missed opportunities of eating spicy red onion rings. Spiced up with a fantastic kick not only from hot sauce but from that red onion bite, these rings are the things dreams are made of. The batter is perfect. No batter loss here, the coating sticks perfectly and comes out crazy crunchy. These are what rings should be.
Although there’s certainly nothing wrong with ketchup on spicy red onion rings, I prefer something a bit more ‘deep’ so I made an easy dipping sauce of mayo and a few other ingredients I had on hand. The dipping sauce is also great for dipping fries, potato chips, carrot sticks, you name it. And it’s also fantastic on burgers!
This is yet another great recipe I found in Margaritaville: The Cookbook. It is absolutely full of great dishes!
Also try my fried onion strips with a wonderful dipping sauce.
Spicy Red Onion Rings
Note: For a little extra spiciness, let the rings marinate in the buttermilk/hot sauce mixture for 1 hour before battering and frying.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
- 1 cup buttermilk
- 1 cup hot sauce
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoon kosher salt plus more for sprinkling
- 2 large red onions cut into thick rounds, rings separated
- Vegetable oil for frying
For the dipping sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon garlic powder
- Dash Worcestershire sauce
- Couple dashes of kosher salt and black pepper
Heat 2" of oil to 350 F in a deep fryer or Dutch oven.
Whisk the buttermilk and hot sauce together in a pie plate.
In another pie plate, combine the flour, cornstarch and salt.
Working in batches, dip rings in buttermilk, then flour. Repeat.
Transfer to fryer in batches. Do not overcrowd. Fry for about 2 minutes, flip and fry another 2 minutes or until golden brown. Transfer to a paper towel-lined plate and sprinkle with salt.
Serve with dipping sauce.
You want to talk about disappearing fast. This Harvest Chex Mix was gone in just minutes when Anita took it into the office to share with her co-workers. It’s a wonderful combination of sweet treats, mixed in with cereal, Bugles and pretzels. All coated in a delicious buttery brown sugar coating. You cannot just eat one handful, that’s for sure!
You can pretty much add whatever your autumn favorites are into the Harvest Chex Mix. Just make sure that you let the baked mixture completely first. You don’t want a melty gooey mess!
You will need a very large bowl or container as this recipe does make a good-sized batch of mix.
Also try my Southwestern Chex Mix.
Harvest Chex Mix
Prep Time 10 minutes
Cook Time 45 minutes
Cooling time 30 minutes
Servings 20 servings
For the sauce
- 1 cup butter melted
- 1 cup brown sugar packed
- 2 tablespoons vanilla extract
For the mix
- 12 ounce box Rice Chex cereal
- 7 ounce bag Bugles
- 4 cups mini pretzel twists
- 1 cup candy corn
- 1 cup candy corn pumpkins
- 8 ounce bag Reese’s Pieces
Preheat your oven to 275 F. Line two large baking sheets with parchment paper.
Whisk the sauce ingredients in a bowl until the brown sugar is dissolved.
Place the Chex, pretzels and Bugles into a very large bowl. Stir gently to mix. Pour the sauce over the mixture and stir gently to coat evenly.
Divide the mixture between the two baking sheets and spread out evenly.
Bake for 45 minutes, stirring gently every 15 minutes.
Remove from the oven and let cool for 20-30 minutes.
Add mixture to a large bowl. Add the candy corn, pumpkins and Reese's pieces. Stir gently to combine.
Store in an airtight container.